If you love bright, sunshiny flavors in your morning lineup, Mango Pancakes are about to become your new obsession. These fluffy, golden pancakes are flecked with sweet, juicy mango and finished with clouds of whipped cream and extra fruit on top. Each bite brings a burst of tropical freshness that feels just like a mini-vacation on your plate. Simple to make but delightfully different, Mango Pancakes are perfect to turn an ordinary breakfast or brunch into something truly memorable.
Ingredients You’ll Need
The magic of Mango Pancakes lies not just in the fruit, but in the beautiful balance of just a few pantry staples. Each ingredient brings its own charm, from luscious mangoes to tangy buttermilk, wrapping the pancakes in a gorgeous golden hue and an irresistible aroma.
- All-purpose flour: The trusted base that gives Mango Pancakes their signature fluffy, tender bite—use fresh flour for best texture.
- Granulated sugar: Just enough to enhance the mango’s sweetness without taking over the spotlight.
- Baking powder: Offers the essential lift that helps pancakes puff up beautifully as they cook.
- Baking soda: Works with the buttermilk to create extra lightness and tenderness.
- Salt: Don’t skip this; a pinch brings out the finer flavors and balances the sweetness.
- Buttermilk: The secret to ultra-moist, tangy pancakes; if you don’t have it, mix milk with a little lemon juice.
- Milk: Combines with buttermilk for the right batter consistency and moist crumb.
- Large egg: Binds everything together, giving the pancakes structure while keeping them soft.
- Unsalted butter, melted: Adds richness and flavor—melt before adding for smooth mixing.
- Vanilla extract: Rounds out the tropical notes in Mango Pancakes; go for pure vanilla if you can.
- Ripe mango, peeled and diced: The star ingredient—choose a ripe, fragrant mango for maximum natural sweetness and juiciness.
- Additional diced mango and whipped cream for topping: Don’t skip these! They take the presentation and flavor of your pancakes to the next level.
How to Make Mango Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a medium bowl and whisking together your flour, sugar, baking powder, baking soda, and salt. Whisking not only combines them but also helps break up any lumps, making your Mango Pancakes ultra light. It’s a small step, but it ensures every bite is perfectly airy.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract. Take a second to enjoy the buttery, vanilla aroma—it already smells delicious, even before the pancakes hit the griddle!
Step 3: Bring It All Together
Now pour your wet mixture into the bowl of dry ingredients. Gently stir with a spatula or spoon until just mixed; a few small lumps are perfectly fine. Overmixing can make Mango Pancakes tough instead of tender, so be gentle!
Step 4: Fold in the Mango
Add the diced, ripe mango into the batter and fold it in with a light hand so the fruit is evenly distributed. Each scoop of batter will have glorious mango chunks ready and waiting to caramelize on the griddle.
Step 5: Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat—you want it hot but not smoking. Pour about a quarter cup of batter for each pancake. Once you spot little bubbles forming at the surface (usually around two minutes), it’s flipping time! Cook the reverse side for another minute or two until they’re deeply golden and cooked through.
Step 6: Serve Warm
For maximum wow factor, serve the Mango Pancakes fresh off the skillet. Generously top each stack with extra diced mango and pillowy whipped cream for a finish that’s as beautiful as it is delicious.
How to Serve Mango Pancakes
Garnishes
The magic little extras can make your Mango Pancakes shine. A tumble of fresh mango cubes, a swirl of whipped cream, a handful of toasted coconut flakes, or a drizzle of honey all add their own burst of flavor and color. If you want them picture-perfect, a dusting of powdered sugar makes them extra dreamy.
Side Dishes
For a true brunch experience, pair your Mango Pancakes with a bowl of tangy Greek yogurt, crispy bacon or plant-based sausage, and a side of tropical fruit—think pineapple, kiwi, or papaya. A hot cup of coffee or a zippy mango smoothie ties it all together for the ultimate breakfast spread.
Creative Ways to Present
If you’re feeling playful, try stacking Mango Pancakes high and securing them with a skewer, then topping with a mango flower. Rolled-up pancakes with a whipped cream filling are also eye-catching. Or, use mini pancake molds for bite-sized treats at your next brunch party. However you choose to plate them, Mango Pancakes are destined to impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mango Pancakes (which willpower might make possible), let them cool to room temperature. Stack them between layers of parchment and store in an airtight container in the fridge for up to three days. This keeps them from sticking and helps them stay soft and fluffy.
Freezing
For longer storage, Mango Pancakes freeze beautifully. Lay them flat on a tray to freeze individually before transferring to a zip-top bag. They’ll keep their best quality for about three months. Just remember to squeeze out any air before sealing, and your future self will thank you on busy mornings.
Reheating
To bring your Mango Pancakes back to life, simply microwave for 20-30 seconds, toast lightly in the toaster, or warm them in a low oven (around 300°F) for 5–10 minutes. This ensures they’re warm and tender, with the mango pieces still bursting with juicy sweetness.
FAQs
Can I use frozen mango instead of fresh?
Absolutely! Just thaw and pat frozen mango pieces dry before folding them into the batter. This prevents extra liquid from making the pancakes soggy while still giving you that intense mango flavor.
What if I don’t have buttermilk?
You can easily make a buttermilk substitute at home. For this recipe, mix 3/4 cup regular milk with 1 teaspoon of lemon juice or vinegar and let it sit for five minutes. The subtle tang will mimic buttermilk perfectly in your Mango Pancakes.
Can I make the batter ahead of time?
It’s best to make the batter right before cooking for the fluffiest results. However, you can mix the dry and wet ingredients separately ahead of time and combine them just before folding in the mango and cooking.
How do I keep pancakes warm while cooking batches?
Place cooked Mango Pancakes on a wire rack in a 200°F oven while you finish the rest. Avoid stacking until serving, as it helps prevent sogginess and keeps them perfectly fluffy for everyone.
Are Mango Pancakes suitable for kids?
Yes, children tend to love the natural sweetness and cheerful color of Mango Pancakes! You can make mini versions for little hands, and even sneak in some extra fruit or a sprinkle of fun toppings.
Final Thoughts
If you’re looking for a delightfully fresh twist on a classic breakfast favorite, Mango Pancakes are calling your name. With their bright flavor and cozy texture, they’re bound to bring smiles to any table. Give them a try—you might just find yourself building a brand-new breakfast tradition!
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Mango Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (about 4 servings)
- Category: Breakfast, Brunch
- Method: Stovetop, Frying
- Cuisine: American, Tropical-inspired
- Diet: Vegetarian
Description
Delight in a taste of the tropics with these fluffy Mango Pancakes. Loaded with juicy mango pieces, these pancakes are perfect for a leisurely breakfast or brunch, topped with extra mango and a dollop of whipped cream.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Additional:
- 1 ripe mango, peeled and diced (about 1 cup)
- Additional diced mango and whipped cream for topping
Instructions
- Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, whisk buttermilk, milk, egg, melted butter, and vanilla until combined.
- Combine: Pour wet ingredients into the dry ingredients and stir gently until just combined (do not overmix). Fold in diced mango.
- Cook: Heat a lightly greased skillet or griddle over medium heat. Pour 1/4 cup batter for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Serve: Serve pancakes warm, topped with extra mango and whipped cream.
Notes
- For extra tropical flavor, add shredded coconut or a drizzle of honey.
- If you don’t have buttermilk, substitute with regular milk mixed with 1 teaspoon lemon juice or vinegar.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 13 g
- Sodium: 270 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
